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So I just pulled 4 butts off and it's now 8:00am. Those things won't be served until 5 tonight! Yikes. Somehow or another they got done WAY early. I even checked temps in several different places. So right now they are sitting, double wrapped in foil, in the oven. That's holding the lowest temp...

I'll start... We're having about 15 people over tomorrow night for some Q. I know I'm overcooking but I plan on a lot of this going into the freezer. So tonight 25lbs of butts are going on the bullet (4 butts between 5 and 6 lbs each) and those are smoking all night. Tomorrow at noon they...

I was prepping some butts last night and noticed that on one of them it had hardly any fat cap at all, literally just an eighth of an inch or less and it didn't cover the entire top of the butt, bare meat showing through in several areas. So I didn't bother removing it, just rubbed right on top...

So we're having an early 4th party this weekend at my place and I'm planning on serving 2 large butts, pulled, and 6 racks of BRITU ribs. I'm telling folks that the food will hit the table around 5-6 Saturday evening, showup whenever you want to around then. Our estimates are around 15 people...

Sigh. But since you asked... Going to butterfly and grill a chicken on Saturday and possibly a meatloaf on Sunday. Also want to work some jerky in there somewhere. Who else has their schedule set?

Threw a brisket on for a midnight cook about 30 min ago. I minion'ed the start but it's taking forever to get up to heat. Therm on the grill still says 160, gonna go check it in another hour. One thing about the minion start. The official page talks about using a coffee can to start the smaller...

So last night about midnight I learned about this thing called the rib membrane and how it's, apparently, the source of all evil in the land. Well that just won't do! So I have 3 racks, cut in half, de-membraned and sitting on the counter right now. Earlier this morning I put together the spices...